Proscuitto Pork Tenderloin With Goat Cheese Recipes

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
• Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
• Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
• Slice tenderloin and serve with crispy sage leaves.

PORK TENDERLOIN WITH PROSCIUTTO, SAGE AND ASIAGO CHEESE

Steps:

• Preheat oven to 375 degrees F.
• Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.
• In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.
• In heavy saucepan, heat oil and deep-fry sage leaves for garnish.

PROSCUITTO PORK TENDERLOIN WITH GOAT CHEESE

Steps:

• Preheat oven 375 Wash and trim away the excess membrane from the tenderloin. Slice tenderloin end to end but not completely through so it fillets open. Season the inside with salt and pepper. Wash the basil leaves and layer down the middle of the tenderloin. Soften the goat cheese at room temp and mix in sun dried tomatoes to form a paste. Spread on top of the basil leaves Fold the tenderloin closed and wrap with the prosciutto ham until the tenderloin is covered. Brush olive oil around the tenderloin and season with salt and pepper. With seamside down, place on a rack in a roasting pan. Bake at 375 degrees for 35 minutes. Let stand for 15 minutes. Slice thinly to serve with your favorite relishes and colored peppers. Risotto and pasta is a wonderful first course to this tender dish.